Potato purée

Potato purée

By
From
French Lessons
Serves
4
Prep
10 mins
Cooking time
20 mins
Photographer
Steve Brown

Ingredients

Quantity Ingredient
2 x 400g all-purpose potatoes
salt
50ml milk
50ml cream
100g cold butter, diced
pepper

Method

  1. Peel the potatoes and cut into even-sized pieces. It doesn’t matter what shape they are, but it is important that they are all a similar size so they will cook evenly.
  2. Put the potatoes in a saucepan, cover with cold water and season liberally with salt. Bring to the boil, then lower the heat and simmer gently for 12–15 minutes until the potatoes are tender. Tip into a colander to drain and leave them to air-dry for a few minutes.
  3. Push the potatoes through a potato ricer or drum sieve while still hot. Use a pastry scraper or a large spoon to push them through as swiftly as possible. Take care not to overwork the starch in the potatoes; the resulting purée should be dry.
  4. In a small saucepan, heat the milk, cream and half the butter. When the butter has melted, use a hand blender to whisk and emulsify it, then fold the hot liquid into the potato. Use a rubber spatula to gradually beat in the remaining butter. Taste and season to your liking.

Variations

  • To make horseradish potato purée, add a few spoonfuls of horseradish cream or grated fresh horseradish to the basic purée.

    To make truffle potato purée, add a few spoonfuls of finely chopped fresh black truffle and a drizzle of truffle oil to the basic purée.

    To make spring onion creamed potatoes, finely slice a bunch of spring onions and fold them into the purée just before serving. That way you get a lovely contrast in texture and flavour between the hot creamy purée and the delicate crunch and slight sharpness of the onions.
Tags:
French
France
European
Justin
North
chef
restaurant
basics
how to
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